This grown-up take on childhood treat would make a perfect party starter!
note: (Ancho chili powder, spicy and smoky can be found on the supermarket spice shelf )
In a small bowl, combine 1/4 cup of dried currants and 2 Tablespoons of Scotch Whiskey and let stand for 30 minutes, or until the currants have softened and absorbed the Scotch. in the mean time in another small bowl, with an electric mixer, beat 1 log (4 ounces) of soft goat cheese until smooth. Beat in 2 Tablespoons of mango chutney (finely chopped), 2 teaspoons Dijon mustard, 1/2 teaspoon ancho chile powder, and 1/4 teaspoon of kosher salt.
Fit a pastry bag with a decorative tip and fill with the cheese mixture ,pipe the cheese mixture into 3 inch lengths of celery and sprinkle with currants and 1/4 cup of toasted, coarsely chopped pecans, pressing to adhere.